Indulge in these delightful baked donuts bursting with fragrant spices and a luscious maple glaze. Their cakey texture and balanced warmth of cinnamon and nutmeg pair perfectly with the sweet maple flavor. An effortless treat made with simple ingredients for a comforting dessert that brightens any morning or afternoon moment.

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I’ve been working on creating healthy recipes that still feel indulgent. This Maple Glazed Donuts recipe is one of my favorites for its balance of rich flavors and smart ingredient choices.

I started with 2 cups all-purpose flour along with 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg for a spiced cakey base. The use of 1/2 cup room temperature buttermilk, 2 large eggs and 2 tablespoons unsalted butter means these donuts are moist without being too heavy.

For the glaze, I mix 1 1/3 cups powdered sugar with 3 tablespoons pure maple syrup and 2 tablespoons whole milk, giving the donuts a rich tacky finish. I like these baked donuts because they offer a moderate nutritional profile and a fresh twist on traditional homemade donuts recipes suitable for breakfast sweets.

Why I Like this Recipe

I like this recipe because it’s really simple to make and I don’t even need a mixer to get it done. The spices like cinnamon and nutmeg give it a warm, comforting flavor that makes every bite feel like a cozy hug. I also love the perfectly thick maple glaze that makes these donuts irresistibly sweet without being too much. And lastly, the cakey texture of the donuts is super satisfying making it a treat I can enjoy for breakfast, dessert, or anytime I need a little pick-me-up.

Ingredients

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All-purpose flour is our main carb that gives structure and a light, airy donut.
Granulated sugar sweetens the mix while adding a crisp texture, though use it wisely.
Buttermilk injects tangy moistness that tenderizes dough and balances the heavier flavors.
Eggs boost protein and moisture, ensuring each bite is soft and delightfully rich.
Unsalted butter adds a rich taste and smooth texture, almost like a hidden secret.
Pure maple syrup offers natural, luscious sweetness with a signature fall flavor that delights every bite.

Ingredient Quantities

2 cups all-purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons unsalted butter, melted and cooled

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1 1/3 cups powdered sugar (for the glaze)

3 tablespoons pure maple syrup (for the glaze)

2 tablespoons whole milk (for the glaze, add more if needed)

How to Make this

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1. Preheat your oven to 350°F and lightly grease a donut pan.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.

3. In another bowl, mix 1/2 cup buttermilk (make sure it’s at room temperature), 2 large eggs, 2 tablespoons melted and cooled unsalted butter, 2 tablespoons pure maple syrup, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

5. Spoon the batter into the donut pan cavities, filling each one about 2/3 full.

6. Bake for around 12-15 minutes until the donuts are lightly golden and a toothpick inserted into one comes out mostly clean.

7. While the donuts are baking, get started on the glaze. In a small bowl, combine 1 1/3 cups powdered sugar, 3 tablespoons pure maple syrup, and 2 tablespoons whole milk. Whisk until smooth, and add more milk if the glaze seems too thick.

8. Once the donuts have finished baking, let them cool in the pan for about 5 minutes before transferring them to a cooling rack.

9. When the donuts are completely cool, drizzle the maple glaze over the tops, or dip each donut into the glaze so it’s evenly coated.

10. Enjoy your maple glazed donuts fresh and store any leftovers in an airtight container.

Equipment Needed

1. Preheated Oven – To heat to 350°F for baking the donuts.
2. Donut Pan – This holds the donut batter in its shaped cavities.
3. Medium Mixing Bowl – Used for whisking the dry ingredients like flour, sugar, baking powder, salt, cinnamon, and nutmeg.
4. Additional Mixing Bowl – Needed for combining wet ingredients such as buttermilk, eggs, melted butter, maple syrup, and vanilla extract.
5. Small Bowl – For mixing the glaze ingredients of powdered sugar, maple syrup, and whole milk.
6. Whisk – Essential for blending both the dry ingredients and the glaze until smooth.
7. Measuring Cups and Spoons – To accurately measure flour, sugar, buttermilk, eggs, and all other ingredients.
8. Spatula or Spoon – For gently stirring the wet and dry mergers and for spooning batter into the donut pan.
9. Cooling Rack – Used to let the donuts cool completely before glazing.
10. Toothpick – To test if the donuts are done by checking if it comes out mostly clean.

FAQ

Q: Can I use non-dairy milk for the glaze or buttermilk?

A: Sure thing, you can use almond or soy milk but keep in mind that the flavor and texture might change a bit.

Q: What if I don't have buttermilk on hand?

A: No worries, just add a teaspoon of vinegar or lemon juice to a half cup of milk and let it sit for 5 minutes, it works fine.

Q: Do I have to melt and cool the butter before adding it?

A: Yes, its important to melt and let it cool so it doesnt cook the eggs when you mix them in.

Q: How can I tell when my donuts are done?

A: Look for a light golden color and they should feel a bit firm on top, if they're too soft they might need a few more minutes.

Q: Can I make these donuts ahead and store them?

A: Definitely, you can store them in an airtight container for a day or two, but they taste best when fresh and re-glazed before serving.

Maple Glazed Donuts Recipe Substitutions and Variations

All-purpose flour: You can use a gluten-free flour blend if you’re trying to avoid gluten or even whole wheat flour for a slightly nuttier taste.
Granulated sugar: Brown sugar works as a good substitute though it may offer a bit more moisture and a richer flavor.
Buttermilk: If you dont have buttermilk, try mixing 1/2 cup of regular milk with 1/2 tablespoon of lemon juice and let it sit for a few minutes.
Unsalted butter: If you’re out of unsalted butter, margarine or even a light coconut oil can work pretty well.
Pure maple syrup (for the glaze): Honey can be used instead if you dont have maple syrup, though it gives a slightly different flavor.

Pro Tips

1. Make sure all your wet ingredients are at room temperature; this really helps the donuts come out fluffy and light.
2. When you’re mixing the wet and dry ingredients, be careful not to overmix, or your donuts might end up tough and dense.
3. Let the donuts cool in the pan for a few minutes before you move ’em to a rack; that helps keep ’em from falling apart.
4. For the glaze, don’t be afraid to tweak it—if it’s too thick, add a splash more milk until you get the consistency you like, and if it’s too runny, add a little extra powdered sugar.